Tring Brewery - St Patrick's Day Stout and Beef Stew

St Patrick's Day Stout and Beef Stew

What better way to celebrate St Patrick’s Day than with a hearty stew and a pint of stout. You can do both with our own Tea Kettle Stout!

INGREDIENTS (serves 4)

25 g butter
2 medium sized onions, roughly chopped
2 large carrots, roughly chopped
2 sticks of celery, roughly chopped
2 pounds/900 g stewing beef, cubed
1 tbsp plain flour
275 ml beef stock
3 tbsp tomato ketchup
Dash of Worcester Sauce
2 potatoes, cubed
350 ml Stout
2 bay leaf
1 tsp dried thyme
1⁄2 tsp chilli powder
Salt and freshly ground black pepper

INSTRUCTIONS

Place the butter in a large casserole dish and heat until bubbling. In small batches, brown the beef on all sides removing each batch from the dish once finished.

Once you have browned the meat add the onion, celery and carrots and cook until just starting to brown. Add the meat to the casserole dish including any juices and heat for one minute before adding the flour. Stir for one minute before adding the stout a little at a time whilst stirring.

Next add the stock and the remaining other ingredients and stir. Bring to the boil and cover before placing in an oven at 180^oC for 2 hours or until the meat is tender. Serve with steamed cabbage.